Chinese Pork & Cabbage Dumplings

Share

Chinese dumplings or jiaozi have a history of more than 1800 years (!!!) and have become a cultural heritage of China. These pork & cabbage dumplings recipe comes from Chef Sam Wu of Australia’s New Shanghai restaurants.

Fillings:

• Combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage . Stir until well mixed.

Dumpling Skin:

• In a large mixing bowl, pour in water. Mix in yeast. Add sugar, salt and oil. Sift in flour.
• Combine all the ingredients well. Knead into a smooth dough and the surface is not sticky.
• Transfer into a greased bowl, covered. Rest for 10 minutes.
• Transfer the dough onto a clean surface. Roll it into a long tube. Cut into 8 to 10 equal portions.
• Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin. Wrap a spoonful filling inside, pinch the seam. Repeat this step to finish all the remaining dough disc
• Cover and rest at room temperature for 10 minutes.

Dumpling Making:

• Place 1 heaping teaspoon of pork filling onto each wonton skin.
• Moisten edges with water and fold edges over to form a triangle shape.
• Roll edges slightly to seal in filling.
• Set dumplings aside on a lightly floured surface until ready to cook.

To Cook:

• Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve
  immediately.